Tag Archives: salads

24 July 2016: Minty Bulgur Salad with Salmon & Cucumbers

Adapted from Real Simple.

2016-Jul-24_bulgarsalad_0794We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.  

I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education.  This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.

Ingredients

  • 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
  • 1 pound piece skinless salmon fillet
  • kosher salt and black pepper
  • 1 cup bulgur
  • 2 Kirby cucumbers, halved lengthwise and thinly sliced
  • 1 cut flat-leaf parsley leaves
  • 1/4 cup torn fresh mint leaves
  • 1/2 small red onion (I used a sweet onion)
  • 3 TBSP fresh lemon juice

Method

  1. Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
  2. FROM Real Simple:  heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
  3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
  4. Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
  5. Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.

16 July 2011 Bing Cherry Salad Dressing

Adapted from: Spitalnick, A. (editor). “This Just In… Bing Cherries”. Vegetarian Times. (Vol.37, No. 6). July/August 2011. p 16.

Bing Cherry Dressing

Copyright © 2011. Adrien Bisson.

My Comment: Growing up in the mid-west, I don’t remember much about Bing cherries; my cheery cherry memory is pitting sour cherries (by the pound) so my Mother could freeze them. Sweet cherries were Queen Annes.  I don’t know, maybe there were Bing cherries and I was just not paying attention.

That said, this is the time of year when markets and even our CSA usually have Bing cherries available. I don’t often use dressing on salads; but this was intriguing — the sweetness of ripe red-purple cherries mixed with vinegar and mustard was an enticement on a sweltering summer evening when we just felt like eating a simple salad for supper.

Vegetarian Times did not specify amounts — so I won’t either.  Most recipes call for oil to vinegar ratios of 2:1 — I usually do just the opposite (there’s a shock). Add honey to taste and about a tablespoon of mustard (more or less to your personal taste).

Puree together:

Pitted bing cherries (I used about 30)
Almond oil (see note above; I think I used about 2-3 TBSP)
Champagne vinegar (see note above)
mustard (about 2 tsp does the trick)
honey (use agave or other liquid sweetener to make this vegan)


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